Noodle Salad

Name: Noodle Salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: asian

Crunchy, colourful and glossed in a sticky sweet chilli dressing, this fresh Noodle Salad is as satisfying to make as it is to eat. Children practise the claw grip to slice and chop, then grate, scatter and season their way to a bright, wholesome bowl. Then use the recipe to learn all about composting: those peelings and offcuts are a simple, hands-on way to see how the scraps from their bowl can feed the soil rather than the bin.

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Ingredients

straight to wok noodles 150 g
white cabbage 100 g (sliced)
cucumber ¼ (sliced)
spring onions 6 ¼ (sliced)
carrot 1 (grated)
tinned sweetcorn 75 g (drained)
sweet chilli sauce 1 tbsp
soy sauce ½ tbsp

Method

Cut off the hairy root end and the top of the dark green leaves from the spring *onion. Also remove the papery outside layer of skin. Using the claw grip, cut into even rounds and put into the bowl of noodles**.
Cut the cucumber in half lengthways using the bridge hold and then using a teaspoon, scrape the seeds out of the middle of the cucumber. Using the claw grip, cut into half-moons, and put them into the bowl of noodles.
Peel the carrot, then using a grater coarsely grate the carrot and add to the bowl with the noodles.
Using the claw grip, finely slice the white cabbage into thin strips and add to the bowl of noodles.
Scatter the sweetcorn over the bowl of noodles.
Pour the soy sauce and sweet chilli sauce mixture over the noodles and veggies and mix together well.
Eat and enjoy!

Noodle Salad

Add to your supermarket basket....

Ingredients

Method

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